Mandoline - A compact, hand-operated machine with various adjustable blades that creates slice, julienne, shred, crinkle or waffle-cuts. It's used primarily to cut firm vegetables (such as the daikon radishes and zucchini pictured above) with uniformity.
A saladacco (aka Spiralizer) transforms yams, sweet potatoes, daikon and other root vegetables into angel hair pasta noodles.
Thursday, August 30, 2007
Monday, August 27, 2007
DID YOU KNOW?
The daikon radish contains active enzymes that aid digestion, particularly of starchy foods. It is also high in dietary fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese
The avocado is also called an Alligator Pear because of its pear-like shape and green skin.
The avocado is also called an Alligator Pear because of its pear-like shape and green skin.
- August is National Peach Month
- Aug. 22 is National Pecan Torte Day
- July is National Blueberries Month
- One cup of sliced strawberries contains almost as much vitamin C as one cup of orange juice.
TIPS
- Save the liquid from soaked sun-dried tomatoes or dates. When you need water for your recipe use the soaked water for added flavor.
- I use a lot of Ziploc bags to marinate my ingredients in. The thing is I'm using the same few bags every time. I just wash them and let them air dry until I need them again. Good for the environment.
- Keep a 5-gallon painter's bucket (with lid) near your food prep area and dump all your scraps. Dump it outside at the end of the day.
WHAT'S IN SEASON?
JULY
ApplesApricots
Asparagus
Avocados
Basil
Green Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Collards
Corn
Cucumber
Eggplant
Figs
Grapes
Grapefruits
Kale
Lettuce
Lemons
Melons
Mushroom
Nectarines
Onion
Peaches
Pears
Pears, Asian
Peas
Peppers
Plums
Raspberries
Spinach
Squash, Summer
Strawberries
Tomatoes
Turnips
Valencia, Oranges
What's GROWIN' on in Colorado
Apricots
Beets
Broccoli
Cabbage
Celery
Cherries
Cucumbers
Green beans
Lettuce (leaf and head)
Strawberries
Sweet Corn
Tomatoes
AUGUST
Apples
Asparagus
Avocados
Basil
Green Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chili Pepper
Citrus
Collards
Corn
Cucumber
Eggplant
Figs
Grapes
Kale
Lettuce
Melons
Mushroom
Nectarines
Okra
Green Onion
Passion Fruit
Peaches
Pears, Asian
Pears
Peppers
Persimmons
Plums
Raspberries
Spinach
Summer and Winter Squash
Strawberries
Tomatillos
Tomatoes
Turnips
What's Growin' on in Colorado
Sweet Corn
Tomatoes
Peaches
Onions
Peppers
Squash
Lettuce
Raspberries
Basil
Cucumbers
Green Beans
Eggplant
Garlic
Watermelon
Cantaloupe
SEPTEMBER
Apples
Asparagus
Avocados
Basil
Beans, Green
Beets
Brussels Sprout
Cabbage
Carrots
Celery
Chili Pepper
Grapefruits,
Lemons,
Valencia Oranges
Oranges
Collards
Corn
Cucumber
Eggplant
Grapes
Guava, Pineapple
Kale
Kohlrabi
Lettuce
Mushroom
Mustard
Nectarines
Okra
Onion, dry
Onion, Green
Passion Fruit
Peaches
Pears
Pears, Asian
Peppers
Persimmons
Plums
Raspberries
Spinach
Squash, Summer
Squash, Winter
Strawberries
Tomatillos
Tomatoes
Turnips
OCTOBER
Apples
Asparagus
Avocados
Basil
Beans, Green
Beets
Broccoli
Brussels Sprout
Cabbage
Carambola
Carrots
Cauliflower
Celery
Chard
Cherimoyas
Chili Pepper
Grapefruits,
Lemons,
Tangelos/Tangerines,
Valencia Oranges
Collards
Corn
Cucumber
Eggplant
Grapes
Guava, Pineapple
Kale
Kiwi
Kohlrabi
Lettuce
Mushroom
Mustard
Okra
Onion, dry
Onion, Green
Passion Fruit
Peaches
Pears, Asian
Peppers
Persimmons
Pomegranates
Raspberries
Sapote
Spinach
Squash, Summer
Squash, Winter
Strawberries
Tomatillos
Tomatoes
Turnips
Yams
NOVEMBER
Apples
Artichokes
Asparagus
Basil
Beans, Green
Beets
Broccoli
Brussels Sprout
Cabbage
Carambola
Carrots
Cauliflower
Celery
Chard
Cherimoyas
Chili Pepper
Grapefruits,
Lemons,
Tangelos/Tangerines,
Valencia Oranges
Collards
Corn
Cucumber
Eggplant
Grapes
Guava, Pineapple
Kale
Kiwi
Kohlrabi
Lettuce
Mushroom
Mustard
Okra
Onion, dry
Onion, Green
Passion Fruit
Peaches
Peas, Black-eyed
Peppers
Persimmons
Pomegranates
Raspberries
Sapote
Spinach
Squash, Summer
Squash, Winter
Tomatillos
Tomatoes
Turnips
Yams
DECEMBER
Artichokes
Basil
Beans, Green
Beets
Brussels Sprout
Cabbage
Carrots
Cauliflower
Celery
Chard
Chili Pepper
Lemons,
Valencia Oranges
Collards
Corn
Cucumber
Eggplant
Grapes
Guava, Pineapple
Kale
Kiwi
Lettuce
Mushroom
Mustard
Okra
Onion, dry
Onion, Green
Peppers
Pomegranates
Spinach
Squash, Summer
Squash, Winter
Tomatillos
Tomatoes
Turnips
Yams
RAW NEWS YOU CAN USE ARCHIVES
Oct. 5, 2007
Sept. 28, 2007
Sept. 21, 2007
Sept. 14, 2007
Green Smoothie News
Sept. 7, 2007
August 31, 2007
My Denver Post article, August 29, 2007
August 24, 2007
August 21, 2007
August 17, 2007
August 7, 2007
Aug. 3, 2007
July 28, 2007
July 14, 2007
July 5, 2007
I Will Eat Raw video
June 27, 2007
June 25, 2007
Sept. 28, 2007
Sept. 21, 2007
Sept. 14, 2007
Green Smoothie News
Sept. 7, 2007
August 31, 2007
My Denver Post article, August 29, 2007
August 24, 2007
August 21, 2007
August 17, 2007
August 7, 2007
Aug. 3, 2007
July 28, 2007
July 14, 2007
July 5, 2007
I Will Eat Raw video
June 27, 2007
June 25, 2007
Raw Food Dictionary
Biscotti - A dry, crunchy Italian cookie used for dipping into coffee or red wine
Compote - A chilled dish of fresh fruit marinated in a sweet syrup.
Crudites- Raw vegetables used as an appetizer dish, usually carrot sticks, pepper strips and celery sticks.
Crumble - A British dessert in which raw fruit is topped with a crumbly mixture. Also a crisp.
Gazpacho-A refreshing, summertime, uncooked soup usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber and garlic.
Granita-Italian for ice. It’s a frozen mixture of water, a sweetener and some sort of liquid flavoring, like fruit juice or wine.
Mint
Nama Shoyu - A raw unpasteurized soy sauce.
Panna Cotta- A light, eggless custard served with fruit or chocolate sauce.
Parfait- The dessert is layers of fruit and cream, served in parfait glasses.
Sweet Syrup - A solution of agave nectar and water or add agave nectar to any berry and let sit for a few hours. The liquid that settles on the bottom is the syrup.
Whole Flaxseeds
Compote - A chilled dish of fresh fruit marinated in a sweet syrup.
Crudites- Raw vegetables used as an appetizer dish, usually carrot sticks, pepper strips and celery sticks.
Crumble - A British dessert in which raw fruit is topped with a crumbly mixture. Also a crisp.
Gazpacho-A refreshing, summertime, uncooked soup usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber and garlic.
Granita-Italian for ice. It’s a frozen mixture of water, a sweetener and some sort of liquid flavoring, like fruit juice or wine.
Mint
Nama Shoyu - A raw unpasteurized soy sauce.
Panna Cotta- A light, eggless custard served with fruit or chocolate sauce.
Parfait- The dessert is layers of fruit and cream, served in parfait glasses.
Sweet Syrup - A solution of agave nectar and water or add agave nectar to any berry and let sit for a few hours. The liquid that settles on the bottom is the syrup.
Whole Flaxseeds
Kitchen Measurement Conversion Chart
Dash = less than 1/8 teaspoon
3 teaspoons = 1 Tablespoon
4 Tablespoons = 1/4 cup
8 Tablespoons = 1/2 cup
12 Tablespoons = 3/4 cup
16 Tablespoons = 1 cup
2 Tablespoons = 1 ounce liquid
8 ounces = 1 cup
16 ounces = 2 cups
16 ounces = 1 pint liquid
2 pints = 4 cups
2 pints = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
3 teaspoons = 1 Tablespoon
4 Tablespoons = 1/4 cup
8 Tablespoons = 1/2 cup
12 Tablespoons = 3/4 cup
16 Tablespoons = 1 cup
2 Tablespoons = 1 ounce liquid
8 ounces = 1 cup
16 ounces = 2 cups
16 ounces = 1 pint liquid
2 pints = 4 cups
2 pints = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
Sunday, August 26, 2007
27. Hawaiian Cream Pie
Cashew Coconut Crust
1 c cashews, unsoaked
1 1/2 c dates, pitted
1 1/2 c shredded coconut
3 T coconut water
2 T vanilla extract
1 T coconut butter
In a food processor, pulse cashews, dates, vanilla until well combined. Add shredded coconut and briefly processor.
Press crust in a glass pie pan.
Filling
3 c coconut meat
3T coconut oil
1/2 c chopped pineapple
1/4 c coconut flakes
2 ripe bananas
1 firm banana, sliced
In a blender, combine all ingredients, except banana slices.
Place banana slices on the bottom of pie crust. Pour filling over bananas. Chill for at least an hour.
1 c cashews, unsoaked
1 1/2 c dates, pitted
1 1/2 c shredded coconut
3 T coconut water
2 T vanilla extract
1 T coconut butter
In a food processor, pulse cashews, dates, vanilla until well combined. Add shredded coconut and briefly processor.
Press crust in a glass pie pan.
Filling
3 c coconut meat
3T coconut oil
1/2 c chopped pineapple
1/4 c coconut flakes
2 ripe bananas
1 firm banana, sliced
In a blender, combine all ingredients, except banana slices.
Place banana slices on the bottom of pie crust. Pour filling over bananas. Chill for at least an hour.
26. Sweet-Sour Sauce
1 c chopped pineapple
1/2 c honey
1/4 c apple cider vinegar
2T Nama Shoyu
1/2 t sea salt
In a bowl, whisk apple cider vinegar, Nama Shoyu and sea salt.
In a blender, pulse pineapple until slightly chunky, add honey. Pour pineapple mixture in bowl.
1/2 c honey
1/4 c apple cider vinegar
2T Nama Shoyu
1/2 t sea salt
In a bowl, whisk apple cider vinegar, Nama Shoyu and sea salt.
In a blender, pulse pineapple until slightly chunky, add honey. Pour pineapple mixture in bowl.
25. Orange Fruit Dip
1/2 c orange juice
1 c cashews, soaked
2 T vanilla extract
In a blender, combine ingredients until smooth.
1 c cashews, soaked
2 T vanilla extract
In a blender, combine ingredients until smooth.
Friday, August 24, 2007
24. Tuscan Mushrooms
1 pound white button mushrooms, cleaned and stemmed, reserve mushroom stems
2 scallions, diced
1/2 c diced red bell peppers
1/2 c diced pitted green olives
4 T extra-virgin olive oil, divided
1 t sea salt
1/4 t black pepper
1/4 c finely chopped fresh basil leaves
Massage mushroom caps with 2 tablespoon of olive oil. Sprinkle with 1/2 teaspoon sea salt. Put mushrooms in the dehydrator for one-half hour.
Dice mushroom stems, toss with red bell peppers and 2 tablespoon olive oil. Set aside.
In a bowl, mix together the scallions, red bell peppers mixture, olives, 1/2 teaspoon sea salt and pepper.
Transfer the mushrooms caps to a serving platter, spoon the filling into the cavity of the mushrooms, sprinkle with chopped basil and serve.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
2 scallions, diced
1/2 c diced red bell peppers
1/2 c diced pitted green olives
4 T extra-virgin olive oil, divided
1 t sea salt
1/4 t black pepper
1/4 c finely chopped fresh basil leaves
Massage mushroom caps with 2 tablespoon of olive oil. Sprinkle with 1/2 teaspoon sea salt. Put mushrooms in the dehydrator for one-half hour.
Dice mushroom stems, toss with red bell peppers and 2 tablespoon olive oil. Set aside.
In a bowl, mix together the scallions, red bell peppers mixture, olives, 1/2 teaspoon sea salt and pepper.
Transfer the mushrooms caps to a serving platter, spoon the filling into the cavity of the mushrooms, sprinkle with chopped basil and serve.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
Wednesday, August 22, 2007
23. Chocolate Pecan Torte
Today is National Pecan Torte Day and in honor of that I came up with this recipe.
Chocolate Pecan Torte
Pecan crust
2 c pecan pieces, divided
1 c dates
1/4 t nutmeg
1/8 t sea salt
In a food processor, chop 1/2 cup of the pecan and set aside. Process remaining pecans and sea salt until finely ground. Add dates and nutmeg, process until mixture sticks together. Press into a pie pan.
Chocolate filling
2 c coconut meat
1/2 c cocoa powder
1/4 c agave nectar
2 T vanilla extract
1/4 t sea salt
In a blender, combine ingredients until smooth. Place in a pie crust and chill for an hour.
Cocoa cream
3 c cashews, soaked
1/4 c agave nectar
4 T cocoa powder
1/2 t vanilla extract
1/4 c water
In a blender, combine ingredients until smooth. Place in a bowl and chill for an hour.
Fill a pastry bag (fitted with a medium star tip) with cocoa cream. Pipe shells over top of torte, covering it completely.
Chocolate Pecan Torte
Pecan crust
2 c pecan pieces, divided
1 c dates
1/4 t nutmeg
1/8 t sea salt
In a food processor, chop 1/2 cup of the pecan and set aside. Process remaining pecans and sea salt until finely ground. Add dates and nutmeg, process until mixture sticks together. Press into a pie pan.
Chocolate filling
2 c coconut meat
1/2 c cocoa powder
1/4 c agave nectar
2 T vanilla extract
1/4 t sea salt
In a blender, combine ingredients until smooth. Place in a pie crust and chill for an hour.
Cocoa cream
3 c cashews, soaked
1/4 c agave nectar
4 T cocoa powder
1/2 t vanilla extract
1/4 c water
In a blender, combine ingredients until smooth. Place in a bowl and chill for an hour.
Fill a pastry bag (fitted with a medium star tip) with cocoa cream. Pipe shells over top of torte, covering it completely.
Thursday, August 2, 2007
22. Wasabi Sauce #1
1 avocado
Juice of one half lime
2 scallions, thinly sliced
3 T Nama Shoyu
2 t Wasabi Powder
1/2 c plus 2 t water
Mix Wasabi powder and 2 teaspoons water to make a paste. Let stand for 10 minutes. In a blender, puree avocado, Nama Shoyu and lime juice until well combined. Place in a bowl, fold in Wasabi paste and scallions.
Juice of one half lime
2 scallions, thinly sliced
3 T Nama Shoyu
2 t Wasabi Powder
1/2 c plus 2 t water
Mix Wasabi powder and 2 teaspoons water to make a paste. Let stand for 10 minutes. In a blender, puree avocado, Nama Shoyu and lime juice until well combined. Place in a bowl, fold in Wasabi paste and scallions.
21. Jicama Rice
This recipe is from Raw Food Real World by Sarma Melngailis and Matthew Kenney.
The book is one of my favorites and I look at it at least five times a day for reference. The recipe for jicama rice is wonderful and so simple. The ingredients are the same but I have modified the instructions a bit. Instead of putting the rice in the dehydrator to dry out, I strain the mixture through a nut bag and fluff it with a fork.
6 c chopped jicama
1/2 c pine nuts
1 T plus 2 t sea salt
1/4 c rice wine vinegar
3 T agave nectar
Pulse jicama and pine nuts in a food processor until chopped to the approximate size of rice grains. Strain mixture through a nut bag to remove excess moisture.
In a large bowl, gently fluff rice with a fork. Add sea salt, vinegar and agave nectar.
The book is one of my favorites and I look at it at least five times a day for reference. The recipe for jicama rice is wonderful and so simple. The ingredients are the same but I have modified the instructions a bit. Instead of putting the rice in the dehydrator to dry out, I strain the mixture through a nut bag and fluff it with a fork.
6 c chopped jicama
1/2 c pine nuts
1 T plus 2 t sea salt
1/4 c rice wine vinegar
3 T agave nectar
Pulse jicama and pine nuts in a food processor until chopped to the approximate size of rice grains. Strain mixture through a nut bag to remove excess moisture.
In a large bowl, gently fluff rice with a fork. Add sea salt, vinegar and agave nectar.
20. California Radicchio Bowls
8 leaves Radicchio leaves, rinsed, towel dried
4 carrot, shredded
1 cucumber, cut into matchsticks
3 pieces dried seaweed, broken into tiny pieces
1 avocado, cubed
1 c alfalfa sprouts
1 c cilantro, chopped
1/4 c white sesame seeds
1/4 c Wasabi Sauce
Gently toss the carrot, seaweed and cucumber together. Spoon the filling onto a Radicchio leaf. Repeat with remaining leaves. Top with Wasabi sauce and a pinch of sesame seeds.
4 carrot, shredded
1 cucumber, cut into matchsticks
3 pieces dried seaweed, broken into tiny pieces
1 avocado, cubed
1 c alfalfa sprouts
1 c cilantro, chopped
1/4 c white sesame seeds
1/4 c Wasabi Sauce
Gently toss the carrot, seaweed and cucumber together. Spoon the filling onto a Radicchio leaf. Repeat with remaining leaves. Top with Wasabi sauce and a pinch of sesame seeds.
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